Sheet Pan Chicken with Rainbow Vegetables
A comforting and colorful sheet pan chicken dish featuring a mix of vibrant vegetables, perfect for busy weeknights or leisurely weekends.
Ingredients
For the Chicken and Vegetables
- 1 medium sweet potato, scrubbed and diced into 1/2-inch-wide pieces adds natural sweetness and texture
- 3 tablespoons extra-virgin olive oil, divided provides moisture and flavor
- 1 ¼ teaspoons kosher salt, divided enhances overall taste
- ¾ teaspoon ground black pepper adds a subtle heat
- 1 ¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces serves as the main protein
- 1 small head broccoli, cut into florets contributes texture and vibrant color
- 1 medium red bell pepper, cored and cut into 1/2-inch pieces adds sweetness and crunch
- 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick half moons offers moisture and mild flavor
- 1 medium yellow squash, halved lengthwise and cut into 1/2-inch-thick half moons adds brightness and nutrition
- Zest and juice of 1 medium lemon brings brightness and acidity
- 2 ½ teaspoons Italian seasoning adds aromatic herb flavors
- 1 teaspoon garlic powder provides savory depth
- 1 teaspoon onion powder enhances the overall flavor profile
- ¼ cup freshly grated Parmesan cheese adds rich flavor and a hint of saltiness
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and the ground black pepper until well coated.
- Arrange the seasoned sweet potatoes in a single layer on the sheet pan.
- In the mixing bowl, add the chicken pieces, remaining tablespoon of olive oil, ¼ teaspoon of kosher salt, and a sprinkle of black pepper. Toss until coated.
- Add the broccoli, red bell pepper, zucchini, yellow squash, remaining salt, Italian seasoning, garlic powder, onion powder, lemon zest, and juice to the bowl. Mix until everything is evenly coated.
- Spread the chicken and vegetable mixture over the sweet potatoes on the sheet pan in a single, even layer.
Cooking
- Roast the pan in the preheated oven until the chicken is cooked through and the vegetables are tender and slightly browned.
- Remove from the oven and sprinkle freshly grated Parmesan cheese on top before serving.
Notes
This dish can be served alone or with a green salad. Leftovers can be used in breakfast hash or eaten cold.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 5g
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